Something New For Breakfast: Croque-Madame

This sandwich is called a Croque-Madame and it takes the traditional "hot ham and cheese" and beats it to a pulp. Then it laughs at it. Then kicks it one more time because it knows it's THAT much better.

This is what you make on one of these cold days we've been experiencing lately. I made this for breakfast, but this could certainly be a dinner option with a salad on the side as well. And again, it has a fried egg on top... so you know what that means? It's perfect!

I fell in love with these sandwiches during my trip to Belgium a few years ago.

I actually ate this for lunch there twice in two different little cafes. They would serve it on a pretty plate with a small garden salad on the side and the sauce and egg yolk from the sandwich would get into the salad and it was all just perfection. Just SO good. I also thought it was such a pretty dish, too. Wouldn't this be so nice to make for your Mom on Mother's Day? I think so.

To see how it's made, read more...

First, make a bechamel sauce by melting 3 tablespoons butter in a heavy bottom saucepan over moderately low heat. Then whisk in the flour to form a roux. Cook the roux, whisking for 3 minutes. Whisk in the milk and bring it to a boil, whisking constantly. Next, reduce the heat and simmer, whisking occasionally, for 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until the cheese is melted. Remove from the heat and cover the surface directly with a sheet of wax paper so it doesn't form a skin on top.

Next, spread about 1 1/2 tablespoons of the bechamel sauce evenly over each of the 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread dijon mustard evenly on the remaining 4 bread slices

Top the mustard slices with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches. As you can see I buttered the other side of the bread slices.

Next, grill the sandwiches on a hot griddle until golden brown on each side.

Place the grilled sandwiches on a cookie sheet and top each sandwich with 1/3 cup more of the bechamel sauce, spreading evenly. Broil the sandwiches 4 to 5 inches from heat until sauce they're bubbling and golden in spots, 2 to 3 minutes. Turn off the broiler and transfer pan to lower third of oven to keep sandwiches warm.

Aaawwww yeah babe...

Finally, fry up 4 eggs and top each sandwich with a fried egg. Sprinkle with some parsley for color. These sandwiches are decadent, warm, creamy delicious little pieces of heaven that will warm you up on the coldest of days. Give them a try for something new.

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